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This recipe comes from Edward Khechemyan, the chef of Adana in Los Angeles The food is not easily categorized He learned to cook from his father, but given that that man was from Iran, that his upbringing was Armenian-American and that the Russian influence was strong everywhere, the menu is a hodgepodge in the best sense of the word, boasting of innumerable kebabs and more than a few intriguing salads and dishes of beans, and of rice and other grains
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This couscous tabbouleh is also delish with chicken or beef skewers.
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A light, healthy cilantro-ginger halibut recipe.
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Simple angel hair pasta side, with olive oil, garlic, herbs and Parmesan. Easy! Cooks in 10 minutes.
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Sliced pears, dried cranberries, Havarti cheese, pecans, and almonds makes this green salad go from simple to sensational.
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Antelope meat, potatoes, corn, and bell peppers simmer with elbow macaroni to make this tasty and easy main dish.
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Toasted crusty bread topped with sliced mozzarella cheese, fresh basil, and grilled avocado slices makes a delicious summertime lunch.
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Pear and vegetables transform boxed stuffing mix into something special.
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The classic chili spice mix is also good as a meat rub.
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Amp up Taco Tuesday with this juicy spin on steak tacos.
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An easy, healthy recipe for grilled salmon with a chile-garlic marinade. A sauce of Mexican crema, lime, cilantro, and green onions is served alongside.
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Grilled kale is a quick and easy way to prepare kale and tasty to eat too. Mix kale, jalapeno peppers, olive oil, and a few other ingredients on a sheet of aluminum foil and grill!